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Advanced Chocolate Wedding and Celebration Cakes

in Slattery Patissier & Chocolatier (England)

Classes Course

Place:

Whitefield

Price:

£260 VAT inc.

Duration:

2 Days

Start:

11/11/2008 other dates
See course programme

Requirements:

This course does not cover tempering in full, so it is advisable that you have previous knowledge of

Course objectives:

Following on from the wedding and Celebration Cakes course or for the more confident student, this course introduces you to the more advanced techniques in chocolate work. This will include coloured cocoa butter spraying, chocolate spraying and creating shaped decorative chocolate pieces - such as patterned and textures shards.

Slattery Patissier & Chocolatier

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Course details

Type Course Duration 2 Days

Method / place Contact course provider Classes in Whitefield where

Course objectives Following on from the wedding and Celebration Cakes course or for the more confident student, this course introduces you to the more advanced techniques in chocolate work. This will include coloured cocoa butter spraying, chocolate spraying and creating shaped decorative chocolate pieces - such as patterned and textures shards.

Requirements	This course does not cover tempering in full, so it is advisable that you have previous knowledge of this skill.. see more

Price	£260 VAT inc.

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Course programme

Advanced Chocolate Wedding and Celebration Cakes

ADVANCED CHOCOLATE WEDDING & CELEBRATION CAKES 2 Day Course
Following on from the wedding and Celebration Cakes course or for the more confident student, this course introduces you to the more advanced techniques in chocolate work. This will include coloured cocoa butter spraying, chocolate spraying and creating shaped
decorative chocolate pieces - such as patterned and textures shards.
This course will show you how to deal with the non traditional chocolate designs such as cone shaped cakes and very modern designs. The latter part of the day is spent creating your own wedding cake, using the techniques you have learned during the day and a coned shape cake. The design of the cake is totally up to you, but the tutor will be on hand throughout to offer advice and help.
This course does not cover tempering in full, so it is advisable that you have previous knowledge of this skill.

DATES

· Wed 7th & Thur 8th May 2008
· Thur 24th & Fri 25th July 2008
· Wed 12th & Thur 13th Nov 2008

TIME 9am - 4pm each day

INCLUDES Drinks, lunch, course notes, all ingredients & finished work.

COST £260

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Venues and dates


Where	Whitefield, 197 Bury New Road see map
When	Start: 11/11/2008 Finish: 12/11/2008 See calendar

Where	Whitefield, 197 Bury New Road see map
When	Start: 23/07/2008 Finish: 24/07/2008 See calendar

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Provider description

The Business started when Bernard and Margret Slattery opened a bakery shop in Crumpsall, Manchester in 1967. Bernard had started his working life as a page boy at the Mayfair cinema (a stone's throw from the Slattery premises), but still a teenager was called up to join the RAF to serve in the Middle East desert campaign as a gunner. With his hearing damaged, he moved to the cookhouse and bakery and after the war went to work with shipping company Manchester Liners, baking fresh bread and cakeswhile traveling from Salford docks to Montreal, a round trip often taking about a month. Bernard went on to gain experience at various bakeries in the area before opening his own bakery in Crumpsall and a small shop in Higher Broughton with Margret. John would help in the family business after school and at weekends. At 16 he went to Salford College to formally train in baking and confectionery. John's sister Ann also attended the college a few years later and met husband-to-be Stephen Barnes. They helped run their parent's successful bakery in Crumpsall and took over the business in 1991 as Bernard and Margaret retired. The same year John opened his own premises at 156 Bury New Road, where he concentrated on the 'sweet things in life' producing hand-made chocolates, gateaux and deserts along side birthday, celebration and wedding cakes. As the reputation spread, and with a truly unique award winning enterprise, the business quickly out grew the orignal premises and John moved up the road to 190 -192 later expanding into 194 as more space was required.

The Business then moved again in 2004, but true to form, not very far. John had set his sights on a local landmark, the neglected 100 year old Masons Arms public house. After a total refurbishment this is where the business finds itself today, the new building boasting a stunning show room, elegant dining room and now home to the 'Slattery School of Excellence'. This unique training facility providing courses and demonsrations for both the trade and the general public, covering everything from chocolate, sugar modelling, cake creation and cookery to coffee appreciation and wine tasting

The business is truly a family affair with John's two daughters now involved in the firm. Kate, who has worked at the Crumpsall bakery for several years and Laura who has completed a business studies degree are helping to bring the business into the 21st century. New initiatives being undertaken include website and online sales and a mail order division with in the company.

We are constantly looking to improve and develop. Not only do we have a reputation for supplying unique wedding and celebration cakes, we are becoming increasingly well known as 'The Chocolate Experts'. We now offer a wide range of courses which are designed to pass on our knowledge and skills.

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Advanced Chocolate Wedding and Celebration Cakes

in Slattery Patissier & Chocolatier (England)

Slattery Patissier & Chocolatier

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Advanced Chocolate Wedding and Celebration Cakes

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